Chicken in green curry
Ingredient
| 150 g. |
|
chicken sliced or favorite meat |
| 1 1/2 tbs |
|
Thai heritage Fish Sauce |
| 4 tbsp |
|
Thai heritage Green Curry Paste |
| 2 cups |
|
coconut milk |
| 1 tbsp. |
|
palm sugar |
| 1/3 cup |
|
eggplants (guartered) |
| 1/4 cup |
|
pea eggplants |
| 2-3 |
|
fresh kaffir lime leaves |
|
|
sweet basil leaves and spur chilli (sliced) |
Cooking direction (serve 1 )
1. Heat 1 cup of coconut milk, stir until the surfaces.
2. Add Thai Heritage Green Curry Paste, stir until fragrant.
3. Add the chicken and cook until done.
4. Add the remaining coconut milk, Thai heritage Fish Sauce, palm sugar,
eggplants, pea eggplants and cook until done.
5. Add sweet basil leaves and spur chilli. Garnish with sweet basil.
|
